
½ cup shortening ½ cup butter, softened 2¼ cups flour
¾ cup sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 ounces chocolate, melted
9 ounces Andes mint chocolate candies, broken into pieces*
Preheat oven to 375° F (190° C). Beat butter and shortening, added half of the flour, sugars, eggs, soda, melted chocolate and vanilla. Stir until combined. Stir in remaining flour and gently mix in candy pieces.
Drop dough by heaping teaspoons 2½-inches apart on ungreased cookie sheet. Bake for 9-10 minutes. Cool on sheet one minute, then place on wire rack until firm. (Makes 36 cookies)
(*Freezing the candies makes breaking into pieces easier. You can also substitute 1 cup of Andes chips for the larger candy pieces)
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